Best Corn Bread

I found this recipe on the back of Lamb's brand corn meal but I tweaked it, so I'm claiming partial credit. I adapted the recipe by using yogurt instead of milk, using honey instead of sugar, and coconut oil of course. The finished product is more dense than their version, but I like how moist it is. I also obsess over the mild coconut flavor, and it is delicious with chili. Sometimes I also add ground flax seed for an additional binding agent and for the omega 3-benefits.

Stir together all dry ingredients.
1 cup Lamb's stone ground corn meal
1 cup flour (unbleached)
1 tsp salt
2 tsp baking powder
1 tbsp ground flax (optional)

Add :
2 eggs
1 cup milk of choice
2 tbsp honey

Stir into dry mixture but be careful not too over mix.

Add while mixer is on:
melted 1/2 cup coconut oil
Note: when you stir it all together in your mixer, your dough will be stiff but that's fine.

Preheat oven to 400 degrees. Pour batter into a greased 8x8 glass baking dish (I like to grease with coconut oil). Place pan in oven and cook for 30 min until fully baked. Top of cornbread will be slightly brown and firm to the touch. While bread is hot, spread butter or coconut oil over the top.

Whole Wheat Bread- Light and fluffy and sandwich worthy.

Mels Kitchen Cafe

INGREDIENTS

• 12-15 cups wheat flour
• 2 tablespoons instant yeast
• 1/2 cup vital wheat gluten
• 1000 mg Vitamin C, crushed
• 6 1/2 cups very warm water
• 2/3 cup oil
• 2/3 cup honey or sugar
• 2 tablespoons salt

DIRECTIONS

1. In a large bowl (or stand mixer, like the almighty Bosch), mix together 5 cups of wheat flour, yeast, vital wheat gluten and Vitamin C. Add the warm water and mix well. Add the oil and honey (or sugar) and mix again.
2. Cover the bowl and let the mixture sit for 10 minutes. Add the salt and start the mixer (or mix by hand), adding the remaining flour until the dough pulls away from the sides of the bowl to form a soft dough. You may not need to add all of the flour! Judge the dough by feel not by the amount of flour you've used. It might be slightly sticky but should hold it's shape.
3. Let the dough knead for 7 minutes in the stand mixer (or 15 minutes by hand). Form into 5 loaves (for the 8 1/2 X 4-inch loaf pans) and place into greased bread pans. Let rise until the bread is 2 inches above the top of the bread pan.
4. Bake at 350 degrees for 25 minutes (I like to let the bread rise 1 inch above the top of the pans and then put the bread in a cold oven and turn the oven on to 350 degrees and bake the bread for 32 minutes).